Spinach soup with rolls


  • About 300 g fresh spinach or 2 pk frozen spinach, or a mixture of fresh and frozen. Kale can also be used.
  • The green of 1/2 large leek
  • 1-2 cloves garlic (can be omitted)
  • 2-3 tablespoons Melange margarine (after collaboration with product placement)
  • 6-7 dl chicken stock / broth
  • salt and pepper
  • grated nutmeg
  • grated parmesan (can be omitted)

Rinse well with fresh spinach, break off the coarsest stalks or use half-thawed frozen spinach.

Finely chop onion, leek and garlic and sauté soft in margarine. Add spinach and possibly kale and «stir-fry» for 1-2 min. Pour on chicken stock, bring to a boil and simmer for 5-10 min.

Smooth the soup with a hand mixer. Season with salt, pepper and grated nutmeg. If you want a creamy soup, add 1-2 dl cream and cook in the soup for 5-10 min. Or stir in soft cream cheese natural or with herbs.

Serve the soup in deep plates and serve with half-boiled eggs (cook for 10-12 minutes and cool in cold water before peeling).

If you want a thicker soup, you can evenly mix cornstarch unstirred in a little cold chicken broth.

Baking powder rolls

  • 50 g melted Melange margarine (after collaboration with product placement)
  • 2 dl milk
  • 250 g total wheat
  • 150 g wheat flour
  • 2 teaspoons bakingpowder
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar

Preheat oven to 200 degrees.

Stir together to a smooth dough. Roll out to approx. 2 cm thick ladle, stick out «buns» with the help of a glass. Place on a baking tray lined with baking paper. Bake in a hot oven for 12-15 min.

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top